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Tandoori lamb patties

Tandoori lamb patties

6
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Use your barbie to replicate this smoky taste of an Indian tandoor oven.

Ingredients

Plain or natural yoghurt, low-fat, no added sugar

½ cup(s), (120g)

Lean lamb mince

500 g, (lean)

Egg(s)

1 medium, lightly beaten

Tandoori paste

2 tbs

Brown rice, dry

⅔ cup(s), (150g), basmati

Lemon juice

2 tbs

Olive oil

1 tbs

Tomato(es)

2 medium, chopped

Lebanese cucumber

1 medium, chopped

Red onion

1 medium, chopped

Fresh mint

2 tbs, chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine lamb, egg and paste in a large bowl. Divide mixture into 4 even portions. Roll each portion into a 2cm-thick patty. Transfer to a plate. Cover and place in fridge for 30 minutes.
  2. Meanwhile, cook rice following packet instructions. Drain. Refresh under cold water and drain. Transfer to a large bowl. Add juice, oil, tomatoes, cucumber and onion and toss to combine.
  3. Preheat a chargrill or barbecue grill over medium-high heat. Lightly spray patties with oil. Cook for 5 minutes each side or until browned and cooked through.
  4. Combine yoghurt and mint in a small bowl. Serve patties with rice salad and mint yoghurt.

Notes

TIP: Brown basmati rice is sold in health-food shops and Indian grocery stores. If unavailable you can use low-GI brown rice instead.

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